APRIL 21ST: CHOCOLATE COVERED CASHEW TRUFFLES

Microwave Truffles

1/3 c. finely chopped pecans, toasted, divided

8 oz. semisweet chocolate

¼ c. butter, no substitutes

¼ c. whipping cream

¼ tsp. almond extract

Place 24 small foil candy cups in miniature muffin cups or on baking sheet. Spoon ½ tsp. pecans into each; set cups and remaining pecans aside. In 2-qt. microwave-safe bowl, combine chocolate & butter. Microwave at 50% for 1 ½-2 minutes or until melted. Stir in cream and extract. Beat with electric mixer until slightly thickened, scraping sides of bowl occasionally. Immediately pour into prepared cups. Top with remaining pecans. Refrigerate until set.

(05 11 12)